Publications dans lesquelles il/elle collabore avec María Pilar Santamaría Aquilué (67)

2024

  1. A descriptive study of the microbial populations following biocontrol against powdery mildew in vineyard

    Journal of Agriculture and Food Research, Vol. 18

  2. Plasma Activated Water for wine barrels disinfection

    LWT, Vol. 198

  3. Wine quality implications of the treatment of oak wood with plasma activated water (PAW): A preliminary study

    LWT, Vol. 205

2023

  1. Organoleptic characterization of wines in contact with oak wood fragments immersed in plasma activated water (PAW)

    BIO Web of Conferences

  2. Wine corks decontamination using plasma activated water

    Current Research in Food Science, Vol. 7

2022

  1. Forest material treatment by PAW

    9th Central European Symposium on Plasma Chemistry (CESPC-9) joint with COST Action CA19110 Plasma Applications for Smart and Sustainable Agriculture (PlAgri)

  2. Influence of microbial population on the characteristics of carbonic maceration wines

    LWT, Vol. 166

2020

  1. Diversidad microbiana de vinos tintos deteriorados durante su conservación

    La Semana vitivinícola, Núm. 3563, pp. 356-360

  2. Diversidad microbiana de vinos tintos deteriorados durante su conservación

    La Semana vitivinícola, Núm. 3581, pp. 2023-2026

  3. Do non-Saccharomyces yeasts work equally with three different red grape varieties?

    Fermentation, Vol. 6, Núm. 1

  4. Influence of the carbonic maceration winemaking method on the physicochemical, colour, aromatic and microbiological features of tempranillo red wines

    Food Chemistry, Vol. 319

2019

  1. Biodiversity of Saccharomyces cerevisiae Yeasts in Spontaneous Alcoholic Fermentations: Typical Cellar or Zone Strains?

    Advances in Grape and Wine Biotechnology

  2. Continuous pulsed electric field treatments’ impact on the microbiota of red Tempranillo wines aged in oak barrels

    Food Bioscience, Vol. 27, pp. 54-59

  3. Effect of the sequential inoculation of non-saccharomyces/Saccharomyceson the anthocyans and stilbenes composition of tempranillo wines

    Frontiers in Microbiology, Vol. 10, Núm. APR

  4. Foliar application of nitrogenous compounds and elicitors to Tempranillo grapevines: Microbiological implications

    Spanish journal of agricultural research, Vol. 17, Núm. 2

  5. Pulsed Electric Field treatment after malolactic fermentation of Tempranillo Rioja wines: Influence on microbial, physicochemical and sensorial quality

    Innovative Food Science and Emerging Technologies

2018

  1. Efecto de la aplicación de un antibotrítico biológico sobre la microbiota y la calidad de la uva y del vino

    La Semana vitivinícola, Núm. 3531, pp. 1989-1992

  2. Efecto de la aplicación de un antibotrítico biológico sobre la microbiota y la calidad de la uva y del vino

    La Semana vitivinícola, Núm. 3533, pp. 2185-2188

  3. Evaluating a preventive biological control agent applied on grapevines against Botrytis cinerea and its influence on winemaking

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 12, pp. 4517-4526

  4. Impact of chemical and biological fungicides applied to grapevine on grape biofilm, must, and wine microbial diversity

    Frontiers in Microbiology, Vol. 9, Núm. FEB